The Best Chocolate Chip Banana Bread Recipe (gluten free & dairy free!)
I was a bit nervous about this recipe at first... chickpea flour... I do use it a lot... but in a cake?? It doesn't sound like it would work does it?! I wasn't really convinced until I took it out of the oven and it was devoured by the family, no questions asked or suspicions raised. My youngest even requested this as his birthday cake. So just trust me on this one. One tip - don't taste the batter, however tempting it looks!! (looks like custard, tastes revolting). Just wait and have faith... it's worth it!!
80ml Extra Virgin Olive Oil
3 Banana (ripe, mashed) 80 g Maple Syrup 120 ml Oat Milk or Almond Milk (unsweetened)
2 tsp vanilla extract 2 tbsp (14g) Ground Flax Seed 185g Chickpea Flour 2 tsp Baking Powder 100g Dark Chocolate Chips or chocolate chunks
Preheat the oven to 175C and brush a loaf pan with a bit of the olive oil, or line with baking parchment. .
In a large bowl, combine the remaining oil, banana, maple syrup, oat or almond milk, vanilla, and ground flax (I used a food processor for this so the banana is nice and smooth).
In a separate bowl, combine the chickpea flour and baking powder. Add the dry ingredients to the wet batter and mix until combined. Fold in 3/4 of the chocolate chips.
Pour the batter into the loaf pan and top with the remaining chocolate chips. Bake for 30 to 35 minutes, or until a knife inserted into the middle comes out clean.
Let cool completely before slicing. Enjoy!